Brown Rice Vegetable Pulao

Ingredients

• 1 cup brown rice (I used organic brown sona masuri rice)
• 1/2 cup carrots sliced
• 1/2 cup french beans sliced
• 1 small potato
• 1 onion sliced
• 1 cinnamon
• 1 bay leaf
• 2 cloves
• 1 cardamom
• 8-10 black peppercorns
• 1 tsp cumin seeds
• 1 tbsp brown onions
• handful cashews roasted
• 1 tbsp pomegranate seeds
• as required few mint
• As required some coriander leaves chopped
• 1 tbsp toasted sesame seeds
• as per taste salt
• 1 tsp lemon juice
• 1 tbsp oil
• 3 cups water

Steps

1. Wash the brown rice, then leave it soaking for nearly 30 minutes.
2. Warm the oil in a pan, add all the whole spices and let them crackle over low heat.
3. Put in the onions and cook until they become translucent.
4. Add the carrots, beans and potato, and stir well for 2 minutes. Follow with the rice and salt, then cook for 2 more minutes.
5. Pour in the water and bring it to a boil. Let the rice simmer over low-medium heat until fully cooked.
6. Finish with chopped mint and coriander leaves and lemon juice as a garnish.
7. Plate the pulao, then top it with some pomegranate seeds, mint leaves, brown onions and cashew nuts. Sprinkle sesame seeds over the top and serve with curd.